Info: Zenodo’s user support line is staffed on regular business days between Dec 23 and Jan 5. Response times may be slightly longer than normal.

Published December 27, 2022 | Version v1
Journal article Open

Quality of Vegetable Puree Soups with Protein-containing Raw Materials

Creators

  • 1. National University of Food Technologies, Ukraine

Description

Topicality. Soups are an integral part of a person’s daily diet. Therefore, they are a required menu component of most public catering establishments. Nowadays, there are approximately 150 types of soups in the world, which are divided into more than 1000 types, each having several variations. Soups are nutritious, but, at the same time, they are light. Soups are absorbed fast, they warm well, and help to improve digestion. Compared to frying, boiling vegetables, mushrooms, meat and poultry, much more nutrients are preserved in soups. In addition, soups are usually lower in calories than full-fledged second courses. Still, at the same time, they are not inferior to them in terms of nutrients.

The aim of the study is to research the quality indicators of soups with the use of beans, namely physico-chemical, organoleptic and biological. Comparison and evaluation of experimental samples (soups with the use of soy, lentil and beans) has been conducted.

When writing this article, the following research methods have been used: standard methods of organoleptic profile analysis, calculation, mathematical and statistical methods.

Results. Recipes of soups have been substantiated and elaborated, their organoleptic evaluation and physico-chemical quality indicators have been studied. The analysis of the chemical composition and energy value of soups has been made. The indicators of carbohydrate load and amino acid content of soups have been calculated. The exponents of soup biological value have been given.

Conclusions and suggestions. This research allows to found the methods of chemical composition and organoleptic indicators improvement for pureed soups with beans use.

Files

Quality_of_Vegetable_Puree_Soups_with_Protein_containing_Raw_Materials.pdf

Files (251.1 kB)

Additional details

References

  • Almeida, A., Coelho, S., Schoeninger, V., & Christ, D. (2017). Chemical changes in bean grains during storage in controlled conditions. Engenharia Agrícola, 37(3), 529–540. https://doi.org/10.1590/1809-4430-eng.agric.v37n3p529-540/2017 [in English].
  • Butler, N. (2019, November 4). What are the benefits of lentils? MedicalNewsToday. https://www.medicalnewstoday.com/articles/297638 [in English].
  • Chumak, A. A. (2022, May 19). Osoblyvosti vyhotovlennia vehetarianskoi kulinarnoi produktsii [Features of the production of vegetarian culinary products]. In Innovatsii, hostynnist, turyzm: nauka, osvita, praktyka [Innovation, hospitality, tourism: science, education, practice], Proceedings of the II All-Ukrainian Scientific and Practical Conference of Young Scientists, Graduate Students and Students (p. 222). Lviv State University of Physical Culture named after Ivan Boberskyj [in Ukrainian].
  • Chyzhevska, L. A., Polovyk, V. V., & Koretska, I. L. (2020). Udoskonalennia tekhnolohii supiv z vykorystanniam roslynnoi syrovyny [Improving the technology of soups with the use of vegetable raw materials]. Scientific Notes of Taurida National V. I. Vernadsky University, 31(4), 213–220 [in Ukrainian].
  • Dorokhova, T. D., Udvorheli, L. I., & Koretska, I. L. (2019, March 19–20). Doslidzhennia vplyvu horokhovoi klitkovyny na enerhetychnu tsinnist boroshnianoho kulinarnoho vyrobu [Study of the effect of pea fiber on the energy value of flour culinary products]. In Innovatsiini tekhnolohii v hotelno-restorannomu biznesi [Innovative technologies in the hotel and restaurant business], Proceedings of the VIII All-Ukrainian Scientific and Practical Conference (pp. 95–96). National University of Food Technologies [in Ukrainian].
  • Dotsenko, V. F., Sylchuk, T. A., Holikova, T. P., Koretska, I. L., Furmanova, Yu. P., Sharan, L. O., Tyshchenko, O. M., & Zuiko, V. I. (2016). Laboratornyi praktykum iz zahalnykh tekhnolohii kharchovoi promyslovosti [Laboratory workshop on general technologies of the food industry]. Condor [in Ukrainian].
  • Dotsenko, V., Arpul, O., Bondar, N., Yemchuk, T., & Dudkina, O. (2013). The development of the restaurants' chain in the capital region of Ukraine. Ukrainian Journal of Food Science, 1(1), 88–93 [in English].
  • Food and Agriculture Organization of the United Nations. (2013). Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation 31 March–2 April, 2011 (Food and nutrition paper, No. 92). http://www.fao.org/3/a-i3124e.pdf [in English].
  • Garden-Robinson, J., & McNeal, K. (2019). All About Beans. Nutrition, Health Benefits, Preparation and Use in Menus. North Dakota State University https://www.ag.ndsu.edu/publications/food-nutrition/all-about-beans-nutrition-health-benefits-preparation-and-use-in-menus [in English].
  • Havrysh, A. V., Niemirich, O. V., Pushka, O. S., & Illiuchok, A. Yu. (2015, September 24). Retsepturnyi sklad kulinarnoho napivfabrykatu dlia piurepodibnykh pershykh strav [The recipe composition of the culinary semi-finished product for puree-like first courses]. In Praktyka i perspektyvy rozvytku enohastronomichnoho turyzmu: svitovyi dosvid dlia Ukrainy [Practice and prospects for the development of eno-gastronomic tourism: world experience for Ukraine], Proceedings of the International Scientific and Practical Conference (pp. 203–204). National University of Food Technologies [in Ukrainian].
  • Horkusha, L. V., Pushka, O. S., & Kuzmin, O. V. (2017, November 16–17). Vplyv pastopodibnoho kulinarnoho napivfabrykatu na yakist supiv-piure [The influence of pasty culinary semi-finished products on the quality of pureed soups]. In Yakist i bezpeka kharchovykh produktiv [Food quality and safety], Abstracts of Papers of the III International Scientific and Practical Conference (pp. 126–127). National University of Food Technologies [in Ukrainian].
  • Koretska, I. L., Kuzmin, O. V., Polovyk, V. V., Kravchuk, N. M., & Niemirich, O. V. (2020). Vyznachennia reitynhu novykh vyrobiv (rekomendatsii do otsiniuvannia novoho kharchovoho produktu) [Determination of the rating of new products (recommendations for evaluating a new food product)]. Electronic National University of Food Technologies Institutional Repository. http://surl.li/azvqx [in Ukrainian].
  • Makhynko, V. M., & Makhynko, L. V. (2020). Rozrakhunkovi Metodyky FAO/VOOZ dlia otsiniuvannia yakosti kharchovoho bilka [Calculating methods of FAO/WHO for the estimation of quality of dietary protein]. Scientific Works of National University of Food Technologies, 26(4), 171–177. https://doi.org/10.24263/2225-2924-2020-26-4-19 [in Ukrainian].
  • McClements, D. J. (2015). Food Emulsions: Principles, Practices, and Techniques (3rd ed.). CRC Press [in English].
  • Polovyk, V., Koretska, I., Kuzmin, O., & Zinchenko, Т. (2020). Modeling of innovative technology of fruit and berry desserts. Restaurant and hotel consulting. Innovations, 3(2), 221–236. https://doi.org/10.31866/2616-7468.3.2.2020.219706 [in English].
  • Pushka, O. S., Havrysh, A. V., & Niemirich, O. V. (2017, May 25–26). Pershi stravy yak osnova povnotsinnoho kharchuvannia [First meals as the basis of a full meal]. In Ozdorovchi kharchovi produkty ta diietychni dobavky: tekhnolohii, yakist ta bezpeka [Health food products and dietary supplements: technologies, quality and safety], Proceedings of the International Scientific and Practical Conference (pp. 137–139). National University of Food Technologies [in Ukrainian].
  • Pushka, O. S., Niemirich, O. V., Havrysh, A. V., Tkachuk, Yu. M., & Ishchenko, T. I. (2015). Doslidzhennia stukturno-mekhanichnykh vlastyvostei kulinarnoho napivfabrykatu dlia piurepodibnykh pershykh strav [Study of the structural and mechanical properties of the culinary semi-finished product for puree-like first courses]. Food Industry, 18, 49–55 [in Ukrainian].
  • Sokolenko, A., Shevchenko, O., Koval, O., Vasylkivskyi, K., Maksymenko, I., & Shevchenko, A. (2020). Phase transitions in food production technologies. Ukrainian Food Journal, 9(4), 889–900. https://doi.org/10.24263/2304-974X-2020-9-4-13 [in English].
  • Sylchuk, T. A., Kulinich, V. I., Arpul, O. V., & Topol, I. V. (2017). Vykorystannia netradytsiinoi bilkovovmisnoi syrovyny u vyrobnytstvi khliba [The use of non-traditional protein-containing raw materials in the production of bread]. Electronic National University of Food Technologies Institutional Repository. http://dspace.nuft.edu.ua/bitstream/123456789/19389/1/schavnat.pdf [in Ukrainian].
  • Thayer, B. (2019, January 30). You Should Eat More Soup: 5 Reasons Why. Henry Ford Health. https://www.henryford.com/blog/2019/01/you-should-eat-more-soup-5-reasons-why [in English].
  • Zubar, N. M., Rul, Yu. V., & Bulhakova, M. K. (2001). Fiziolohiia kharchuvannia: Praktykum [Physiology of nutrition: Workshop]. Kyiv National University of Trade and Economics [in Ukrainian].